Cranberry Whipped Feta Dip
A smooth whipped feta made lighter with Greek yogurt, finished with a tangy cranberry-orange sauce and optional hot honey. Easy, bright and a lovely gut-friendly addition to any snack board.
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Equipment
- Food processor or blender (for the whipped feta)
- small saucepan (for the cranberry sauce)
- Mixing bowl or small jug (for the hot honey)
- Zester or fine grater (for the orange zest)
- Spoon or spatula (for spreading and assembling)
- Serving bowl or shallow dish
Ingredients
Whipped Feta:
- 200 g feta cheese
- 150 g Greek yogurt
- 1 garlic clove minced
- ½ tsp dried mint
- ½ tsp dried oregano
- 1 tbsp olive oil
- Salt & pepper
- 2 tbsp Chives or thyme
Cranberry Sauce:
- 300 g cranberries fresh or frozen
- Splash of water
- 1 large orange zest and juice
- 2 tbsp maple syrup
- 3 tbsp jam sugar
- 1 tsp butter optional
Hot Honey (optional):
- 3 tbsp honey
- ½ tsp cracked peppercorns
- ½ tsp cinnamon
- ¼ tsp chilli flakes
- ¼ tsp sea salt flakes
Instructions
- Blend feta, yogurt, garlic, herbs and 1 tbsp olive oil until smooth. Season to taste and spoon into a bowl.
- Cook cranberries with a splash of water until softened. Add orange zest and juice, maple syrup, jam sugar and butter; simmer for 5-7 minutes to thicken.
- Spoon cranberry sauce over whipped feta.
- Mix hot honey ingredients and drizzle on top.
- Serve with sourdough, crackers or veggie crudités.
Notes
Make Ahead: Prepare feta base and cranberry sauce up to 2 days ahead; assemble before serving.
Storage: Keep refrigerated 2–3 days.
Storage: Keep refrigerated 2–3 days.
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨